Since we were about 45 minutes away from Ithaca, New York, and the famous Moosewood Restaurant, one of the country's pioneering vegetarian restaurants, with several fantastic cookbooks we've all enjoyed, it was a natural lunch destination after we visited the phenomenal Ithaca farmer's market (which will get a post of it's own).
In addition to an excellent Bloody Mary (there were a few martinis and some wine the evening prior, so it really hit the spot), I also had this yummy Strata which was a layer of potatoes topped with sun-dried tomatoes, spinach and cheese. Delicious!
Beth ordered this enchilada with corn, pinto beans, and other yumminess, and was very happy with her choice.
Of course there were desserts: a brownie a' la mode which was served with the wrong ice cream, so another huge dish of mocha chip arrived to replace it. Fresh peaches with pound cake, and a to die for chocolate ricotta mousse. Everyone was generous enough to share a bite with me, all were delicious, but not compatible with my Bloody Mary (all the good stuff and pepper at the bottom).
Moosewood’s Chocolate Ricotta Mousse
- 3 oz. unsweetened chocolate, melted
- 1 lb. ricotta cheese
- 1 s/2 tsp. pure vanilla extract
- 1/3 cup honey, or other sweetener to taste
- 1 cup heavy cream
- 1 tbsp. pure maple syrup
- Fresh fruit or shaved chocolate
- Combine melted chocolate, ricotta cheese, 1 tsp. of vanilla, and honey in a blender or food processor bowl and whirl until very smooth.
- Pour into dessert cups and chill for 1 hour.
- Just before serving, combine heavy cream, remaining 1/2 tsp. of vanilla, and maple syrup, and whip until stiff.
- Serve the mousse topped with whipped cream, and garnished with fresh fruits or shaved chocolate.
- Makes 6 servings.